Lord of The Hundreds is named after the Hundreds Knoll, a mound where the Saxons would gather to pay their tithes and bring cases to magistrates. The mound was behind the house of the cheese's inventor, in Aldridge, Walsall, West Midlands, UK. Lord of The Hundreds Cheese was created by James and Pat Aldridge of the Eastside Cheese Company, near Godstone, Surrey, England. It is now made by Cliff and Julie Dyball, of the Traditional Cheese Dairy Company at Stonegate, East Sussex.

This unpasteurized ewes' milk cheese is sourced from the milk of the neighboring Boydell's flock of ewes. Like many English cheeses, this raw-milk cheese is vegetarian. Matured until it takes on a dry, crumbly texture, Lord of the Hundreds has a slightly sweet sheep's milk flavor, with a grassy, nutty finish. Not overly salty, it is perfect for an afternoon snack with pears, sliced into a salad, or melted in a fennel gratin.

I used this cheese grated and blended into a white sauce to put into steamed Brussel Sprouts. Also good for a snack on it's own with multi grain crackers.

By AngloAndyfrom Naples NYon Jul 31, 2008

England's Finest

Although a little pricey (as it was when I bought it in England), this handsome cheese definitely warrants a splurge for a special occasion. For me that occasion was our anniversary, and my wife and I just raved over every morsel, as the memories came flooding back. Depth, complexity, and a lovely finish, this cheese has it all. We drank a lovely pinot noir with it. Thanks for offering such a rare cheese